Papas Con Chorizo
Experience the bold, comforting flavors of *Papas Con Chorizo*, a classic Mexican dish that combines golden, crispy russet potatoes with savory, smoky Mexican chorizo and a sautéed medley of onions and garlic. This quick and easy one-pan recipe is perfect for busy weeknights, offering rich textures and vibrant aromas in just 40 minutes. The rendered chorizo fat imparted during cooking enhances every bite, while optional fresh cilantro adds a burst of herbaceous brightness. Serve it as a hearty standalone meal or use it as a filling for tacos, burritos, or breakfast bowls. Pair it with zesty lime wedges for an irresistible finishing touch. Perfect for those craving authentic Mexican comfort food, this dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 12 oz Mexican chorizo
- 1 medium Yellow onion
- 2 large Garlic cloves
- 2 tbsp Vegetable oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh cilantro (optional)
- 1 whole Lime wedges (for serving, optional)
Instructions
Peel and dice the potatoes into bite-sized cubes (about 1/2 inch). Rinse under cold water and set aside.
Finely dice the onion and mince the garlic cloves.
Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil. Once hot, add the chorizo and cook, breaking it up into small crumbles with a wooden spoon, for 5-7 minutes or until fully cooked. Remove the chorizo from the skillet and set aside on a plate lined with paper towels to drain excess fat. Leave about 1 tablespoon of rendered fat in the skillet.
Add the remaining 1 tablespoon of vegetable oil to the skillet and turn the heat to medium-high. Add the diced potatoes and sprinkle with salt and black pepper. Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden and crispy on the outside and tender inside.
Lower the heat to medium and stir in the diced onion. Cook for 3-4 minutes or until the onion softens and becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Return the cooked chorizo to the skillet and stir to combine with the potatoes and onion mixture. Cook for another 2-3 minutes to heat everything through.
Taste and adjust seasoning, adding more salt or pepper if needed. If desired, sprinkle fresh chopped cilantro over the top before serving.
Serve warm as-is or use it as a filling for tacos, burritos, or breakfast bowls. Optionally, garnish with lime wedges for a zesty finish.
Nutrition Facts
Calories |
2511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.2 g | 200% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 7845 mg | 341% | |
| Total Carbohydrate | 176.7 g | 64% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 14.5 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 5757 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
